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Gyūdonconsists of thin slices of beef and onions simmered in sauce ofdashi, soy sauce andmirinand served on a bowl of rice. It's a popular fast-food dish inJapan, although it's not considered part of classical Japanese cuisine.

I recently had the gyūdonwith leeks and a softly poached egg for 109 baht.

It was very good and filling enough to serve as a lunch. In addition to beef bowls,Sukiyaalso offers fried chicken and pork bowls as well as various noodle dishes, combinations and sides. I also tried the fried chicken bowl set with four thick slices of salmon sashimi,misosoup and four minuscule sides (corn, mushrooms, potato salad and savory egg custard).

It cost 214 baht, with the sashimi pushing up the price. The same combination with eel rather than salmon cost 159 baht. The taste was good and everything was fresh. I particularly liked the Japanese-style fried chicken and savory custard.

The interior is clean, comfortable and air-conditioned.

The times I've been there, the other guests have been Japanese or Thais, mostly families with kids. Sukiyadoes a landslide business with its 10-baht soft ice cream cones.

Bottom line: In terms of taste and value for money,Sukiyabeats the hell out of Western fast-food places in Pattaya. Portion size is fine for me, but those with bigger appetites would probably need to order several dishes.Sukiya's slogan is "Save time and money," and that's a pretty accurate description. For a quick fix of Japanese food at a cheap price,Sukiyafills the bill.

I'll include some photos of menu pages and specials to give a better idea of what's on offer.

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When I lived in Japan I always ate at the Yoshinoya chain. They didn't sell all that other stuff especially not ramen.

Also never seen gyudon served without miso soup. Raw egg is also almost manadatory.

Best thing in Japan is they are open 24/7.

Also had Yoshinoya in Taiwan, Hong Kong and California but it was not the same and a disappointment

When Japan banned the import of U.S. beef in 2004 due to mad cow disease, Yoshinoya temporarily shifted to pork bowls. Sukiya went with Australian beef instead. It saw how popular the pork bowls were and added them to its menu. Since then Sukiya has expanded its menu, especially abroad, to cater to local tastes and catch more Japanese tourists who may want more than just gyūdon.